Potato Smashbrown Waffle with Fried Egg and Avocado

Ingredients

• 1 boiled or baked potato (About 200 g cooked potato, cooled slightly and mashed or smashed)
• 2 tbsp Parmesan cheese (Finely grated)
• 0.5 avocado (Sliced or mashed)
• 1 tsp everything bagel seasoning (Or to taste)
• 1 egg (Fried)
• 1 tbsp chili crisp (Or to taste)
• 2 tsp neutral cooking oil (For greasing the waffle iron and frying the egg)

Steps

1. 1

   Prepare approximately 200 g of boiled or baked potato. Let it cool enough to handle, then remove the skin if necessary and smash the potato into a rough, cohesive mixture; do not puree it completely, since some texture helps create crisp edges.

2. 2

   Preheat a waffle iron according to the manufacturer's instructions, using a medium-high setting if available. Lightly grease both plates with some of the cooking oil.

3. 3

   Add the smashed potato to the center of the hot waffle iron and spread it into an even layer. Sprinkle the Parmesan over the potato, then close the iron and cook until the potato is deeply golden and crisp, approximately 6–10 minutes depending on the waffle iron.

4. 4

   While the potato waffle cooks, heat the remaining oil in a nonstick skillet over medium heat. Crack in the egg and fry until the white is fully set and the edges are crisp; cook the yolk to your preferred doneness.

5. 5

   Transfer the crisp potato smashbrown waffle to a plate. Add the avocado on top or alongside it and sprinkle with everything bagel seasoning.

6. 6

   Place the fried egg over the waffle and avocado. Finish with chili crisp, adding as much as desired, and serve immediately while the waffle is crisp and the egg is hot.

Notes

The source does not provide quantities or detailed cooking instructions, so amounts and technique are practical estimates. Use either boiled or baked potato; a potato that has cooled and dried slightly will generally crisp better in the waffle iron.

Nutrition per serving

• breakfast
• brunch
• vegetarian
• crispy
• waffle
• fried
• quick meal
• spicy